Bean Stew from Northern Spain

Instructions

Cut the onion, green pepper and carrot into chunks and put into a pot. Fill the stockpot with cold water, to about 1/2 inch above the vegetables, heat with a high heat

Meanwhile, drain a the beans in a sieve, rinse under cold running water and roughly cut 4 cloves of garlic.

20 minutes after heating the stockpot, drain the vegetables into a sieve to cool and reserve the broth

Once the vegetables have slightly cooled off, add 1 tbsp of the beans and 2 tbsp of the hot broth, season with salt and using a handheld blender blend until everything is pureed and there are no chunks (or use a food processor)

Heat a pot on a medium heat and add in 2 tbsp extra virgin olive oil. After 2 minutes add in the chunks of garlic and mix with the olive oil, after 2 minutes add in the drained beans, the pureed vegetables, 1 tsp of sweet smoked paprika, 1/2 tsp cumin powder and season with sea salt & black pepper, mix together until well mixed, then add in 1 1/2 cups of the hot reserved broth, give it a quick mix and let simmer for 10 minutes

Remove the stockpot from the heat and transfer into serving bowls, garnish with freshly chopped parsley and chilli and chorizo if you like, serve at once, enjoy!